Fettuccine Alfredo with Mushroom

This fettuccine Alfredo with mushroom is a healthier twist on the classic pasta dish. With a creamy almond milk Alfredo sauce, tender mushrooms, and fresh spinach, it’s rich and satisfying without the heavy cream!

Christopher loves every pasta dish he’s ever tasted. I love spinach mushroom fettuccine Alfredo, but hubby can’t eat the traditional version of this iconic dish because he is lactose intolerant.

So, I needed to figure out how to adapt it into something he could eat. So here’s my version where I replace the cream with almond milk, and he’s happy as a clam.

Why you’ll love this recipe

• Creamy yet lighter: Almond milk makes this Alfredo lighter, perfect for those who avoid dairy.
• Quick and easy: Ready in just 25 minutes, making it a great weeknight meal.
• Vegetarian-friendly: With mushrooms, spinach, and a rich sauce, this meal feels hearty without any meat.

We are a participant in Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and other affiliated sites. #CommisionsEarned. You can read my disclosure here.

Helpful tips

• Cooking the mushrooms and spinach first lets you control their texture and enhances their flavors.
• I’m using baby portobello mushrooms, but here are great alternatives: cremini mushrooms, white button mushrooms, shiitake mushrooms, or oyster mushrooms.
• This recipe is written for almond milk, but other plant-based milks can work too—just make sure they’re unsweetened.
• You can also use your milk of choice. Or, for a richer sauce, use light cream or heavy cream.
• For a thicker sauce, simmer it a little longer. If you like saucier pasta, you can double the Alfredo recipe.
• If your alfredo sauce gets too thick, add some pasta water. Start with 1/4 cup, as you can always add more, but you can’t subtract.
• You can garnish this dish with fresh parsley or basil.

Frequently Asked Questions

Can I make this dish vegan?
Yes! Replace the butter with a plant-based butter substitute and use a vegan Parmesan alternative.

What other vegetables can I add?
Broccoli, asparagus, or sun-dried tomatoes are great additions for extra flavor and color.

Can I use a different type of pasta?
Absolutely! Penne, ziti, or even spaghetti will work well if you don’t have fettuccine on hand.

How to make fettuccine Alfredo with mushrooms

Pre-step

Get out a large pot and fill it halfway with water, salt it how you usually do and put it on the stove to boil. Also, get a large sauté pan, wok, or cast iron skillet and a saucepan for the sauce.

Step one

Gather the ingredients – mushrooms, fettuccine noodles, and baby spinach.

Step two

Heat the wok or large skillet on medium heat. Once it heats up add extra virgin olive oil.

Step Three

Once the oil heats up (shimmers), add the sliced portobello mushrooms and sauté them for 5 minutes. Add three cloves of crushed garlic and a bunch of spinach and sauté for three minutes. (A)

Step four

Once the water boils, add the pasta, stir, and let it boil for 12 minutes. Continue stirring the fettuccine every few minutes to prevent sticking.

Step five

As it is cooking, I gather ingredients for the alfredo sauce – cream cheese, almond milk, butter, and parmesan cheese. (B)

Step six

Add almond milk and butter to a medium saucepan and heat them up on medium-low heat.

Step seven

Once it’s almost at a boil, add parmesan cheese and 1/2 of a package of cream cheese. Whisk the ingredients until the cheeses are melted and smoothly combined.

Step eight

Once the pasta is done, drain it and place it back in the pan. (You may want to set aside 1 cup of pasta water if you want to thin out the sauce. This is optional, and you probably won’t need to.)

Step nine

Add the cheese sauce and spinach/mushroom mixture and toss the ingredients together.

I transferred the alfredo to a serving bowl and served this fettuccine Alfredo with my scallop salad!

Doesn’t that look YUM??

And there’s even more creamy sauce at the bottom of the dish. However, if you like to see your fettuccine swimming in cream sauce, you can always double the alfredo sauce part of the recipe.

Christopher and I like it to just coat the pasta because, as we like to say, less is more.

So good. I hope you enjoyed this fettuccine Alfredo with mushroom recipe.

Storage

• To store: Store leftover pasta in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this as the sauce may separate.
• To reheat: Warm gently on the stovetop with a splash of almond milk to keep the sauce from drying out.

Other pasta recipes

• Gnocchi with pancetta
• Carbonara
• Baked manicotti
• No boil lasagna
• Shrimp scampi
• Spaghetti egg

And as alway, may all your dishes be delish.

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!